Couscous Pearl

Couscous is often thought of as a whole grain, but it’s actually a type of pasta made of semolina flour and water, developed in the 1950s by prime minister David Ben-Gurion as a way to feed the influx of immigrants to Israel that is why it is traditionally known as Israeli Couscous.

 Also known as Pearl Couscous, for its unique shape when formed into small spheres, then toasted in an open-flame oven. This toasting process allows the pasta to absorb liquid without falling apart and distinguishes it from traditional Moroccan Couscous and other pastas such as Orzo.This pasta has  a delicate texture and flavour.